Cari Mouton

Method

Heat oil in a large heavy-bottomed pot and fry the onions until golden, then add garlic and ginger, cooking for 1 minute until fragrant. Add the curry powder, cumin and coriander, stirring constantly for 2 minutes to bloom the spices. Add the lamb pieces and brown them on all sides for 5-7 minutes. Pour in the coconut milk and water, add the green chillies and tomatoes, then bring to a simmer, cover and cook for 45 minutes until the meat is tender. Add the potatoes and continue simmering for 25-30 minutes until the potatoes are cooked through and the sauce has thickened slightly. Season with salt and pepper to taste and serve hot with rice or roti.